First, here's the recipe:
• Butterscotch Pudding from Gourmet Magazine
The ingredients are just brown sugar, cornstarch, milk, cream, butter, and vanilla - all of which we generally keep stocked from week to week. Which also means that we can whip up this pudding pretty much any time (ohh...dangerous). The cream adds a bit of richness, but we think it would be fine to use all milk if that's what you have.
We followed the directions to bring the ingredients to a boil, but had trouble telling when, exactly, it was actually at a boil. The liquid is fairly thick, so you don't get a rolling boil like with straight water. We decided that a quick popping of large air bubbles was good enough.
Even after cooking it a little extra, the pudding still seemed thin to us - more like a cream sauce than pudding. It definitely firmed up in the fridge, though still remained on the looser side.
No matter! We probably would have still eaten it even if it was soup. The pudding tasted buttery and nutty, just like a good butterscotch should. We also liked that it wasn't too sweet and had a nice creaminess. We ate ours plain, but it would also be good with whipped cream or a drizzle of melted chocolate.
Next time we make this, we might try reducing the temperature once it comes to a boil and then cooking it until it's a bit thicker. This is a method suggested by other pudding recipes and might work better here since overheating can cause starch molecules to lose their ability to thicken.
Has anyone else tried this recipe? What did you think?
(Image: Emma Christensen for the Kitchn)